Baked beans recipe from each book.
Alcohol in cooking
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- Artful Drunktective
- Chugging Like Churchill
- Posts: 5359
- Joined: Mon Mar 16, 2015 1:00 pm
- Location: Yautja Prime
Re: Books!
Okole maluna!
- Artful Drunktective
- Chugging Like Churchill
- Posts: 5359
- Joined: Mon Mar 16, 2015 1:00 pm
- Location: Yautja Prime
Re: Books!
Okole maluna!
- Artful Drunktective
- Chugging Like Churchill
- Posts: 5359
- Joined: Mon Mar 16, 2015 1:00 pm
- Location: Yautja Prime
Re: Books!
Okole maluna!
- Artful Drunktective
- Chugging Like Churchill
- Posts: 5359
- Joined: Mon Mar 16, 2015 1:00 pm
- Location: Yautja Prime
Re: Books!
Okole maluna!
- scream ale
- Drinking Like W.C.
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Re: Books!
Haha nice! Thank you, I see some boozey baked beans in my future.
- Artful Drunktective
- Chugging Like Churchill
- Posts: 5359
- Joined: Mon Mar 16, 2015 1:00 pm
- Location: Yautja Prime
Re: Books!
^ ^ ^ Yes indeed but upon comparing the two recipes, freakin' Jim Beam is kinda hoighty toighty with their ingredients. Smoked bacon lardons and haricot beans? 1 teaspoon treacle? WTF is that? Just say bacon, navy beans, and molasses for us drunks for cryin' out loud.
JD on the other hand is recommending pre-canned pork n' beans and "catsup" and then just kicking it up with the similar JB ingredients in layman's terms. Now that's true lazy drunkard style right there.
JD on the other hand is recommending pre-canned pork n' beans and "catsup" and then just kicking it up with the similar JB ingredients in layman's terms. Now that's true lazy drunkard style right there.
Okole maluna!
- Artful Drunktective
- Chugging Like Churchill
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- Joined: Mon Mar 16, 2015 1:00 pm
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Re: Alcohol in cooking
I need some of this in my life.
Bourbon Pecan Chicken
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Ingredients
Ingredient Checklist
½ cup finely chopped pecans
½ cup dry bread crumbs
8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions
Directions
Instructions Checklist
Step 1
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
Step 2
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Step 3
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
https://www.allrecipes.com/recipe/69792 ... n-chicken/
Bourbon Pecan Chicken
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Ingredients
Ingredient Checklist
½ cup finely chopped pecans
½ cup dry bread crumbs
8 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions
Directions
Instructions Checklist
Step 1
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
Step 2
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Step 3
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
https://www.allrecipes.com/recipe/69792 ... n-chicken/
Okole maluna!
Re: Alcohol in cooking
Oh... you meant IN the food.
nevermind
nevermind
What would you rather do—leave a beautiful corpse, or a scorched Earth? Don’t live fast and die young. Live long and die hard.¸
—Sarah Szabo
I'm all for a scorched Earth policy. -- Me
—Sarah Szabo
I'm all for a scorched Earth policy. -- Me